If you’re searching for a dessert that delivers big on both taste and wow factor, look no further than Upside-Down Rhubarb Cake with Caramel Swirls. This beauty marries the tart juiciness of rhubarb with the decadence of buttery cake and ribbons of caramel throughout, creating a show-stopping finale that tastes as good as it looks. Every slice is lusciously moist with bursts of tangy fruit and velvety caramel in every bite—perfect for spring gatherings, cozy weekends, or whenever you need a little extra magic from your oven.
Ingredients You’ll Need
The magic of Upside-Down Rhubarb Cake with Caramel Swirls lies in its simplicity: each ingredient matters and brings out a different dimension in the cake. From vibrant rhubarb and creamy butter to a swirl of sticky caramel, every element plays a delicious role.
- 2 cups chopped fresh rhubarb: The star—fresh rhubarb adds beautiful color and signature tartness to every bite.
- 1/2 cup granulated sugar (for topping): Helps soften the rhubarb and sweetens its tang beautifully.
- 3 tablespoons unsalted butter (for topping): Melts with sugar for that luscious, caramelized fruit base.
- 1/4 cup caramel sauce: Swirled atop the rhubarb for gooey, buttery ribbons of sweetness.
- 1 1/2 cups all-purpose flour: Gives the cake structure while staying delicate and moist.
- 1 teaspoon baking powder: Lifts the crumb for just the right amount of lightness.
- 1/2 teaspoon baking soda: Balances acidity from rhubarb and sour cream for even leavening.
- 1/4 teaspoon salt: Rounds out flavors and keeps the sweetness in check.
- 1/2 cup unsalted butter (softened): Adds rich, creamy texture to the cake itself.
- 3/4 cup granulated sugar: Sweetens the batter while keeping it tender.
- 2 large eggs: Bind everything together for a fluffy, cohesive crumb.
- 1 teaspoon vanilla extract: Infuses warmth and depth into every forkful.
- 1/2 cup sour cream: Creates unbeatable tenderness and moistness in the cake.
- 1/4 cup whole milk: Loosens the batter for a silky-smooth texture.
How to Make Upside-Down Rhubarb Cake with Caramel Swirls
Step 1: Prepare the Pan and Preheat
Begin by preheating your oven to 350°F and greasing a 9-inch round cake pan. This ensures nothing sticks and your cake slides out beautifully when it’s time for the big upside-down moment.
Step 2: Caramelize the Rhubarb
In a small saucepan, melt 3 tablespoons of unsalted butter with 1/2 cup granulated sugar over medium heat. Stir in the chopped rhubarb, letting it cook for 2 to 3 minutes—just until it softens a bit. This quick caramel step gives the fruit that glossy finish and helps mellow its tartness.
Step 3: Build the Fruit and Caramel Swirls Layer
Pour the caramelized rhubarb mixture right into the base of your prepared pan, spreading it out evenly. Drizzle the 1/4 cup of caramel sauce across the rhubarb—you don’t have to be precious here, some thick and thin streams just give more pockets of gooey caramel after baking.
Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these together separately helps the cake rise and keeps the texture light and fluffy.
Step 5: Cream Butter and Sugar
In a large bowl, beat the softened butter with 3/4 cup sugar until pale, light, and irresistibly fluffy. This step adds air, which means a tender crumb in your Upside-Down Rhubarb Cake with Caramel Swirls.
Step 6: Add Eggs and Flavors
Crack in the eggs one at a time, mixing well after each addition—this ensures everything binds smoothly. Next, beat in the vanilla extract, then add the sour cream and milk. Keep mixing until you have a luscious, creamy batter (don’t taste it all just yet, you need enough for the cake!).
Step 7: Combine and Layer
Gradually stir your dry ingredients into the wet mixture, just until you don’t see any more streaks of flour. Gently pour the batter over your rhubarb and caramel layer, smoothing out the top so it bakes evenly.
Step 8: Bake
Slide the pan into your preheated oven and bake for 40 to 45 minutes, or until a toothpick poked in the center comes out clean. The cake will rise up golden, with hidden jewels of fruit and caramel underneath.
Step 9: Cool and Invert
Let your cake cool in the pan for about 10 minutes—the hardest wait! Then run a knife around the edge, place a serving plate on top, and flip. The Upside-Down Rhubarb Cake with Caramel Swirls should unmold with a dramatic (and deeply satisfying) release.
How to Serve Upside-Down Rhubarb Cake with Caramel Swirls
Garnishes
This cake practically begs for a final flourish—try a dusting of powdered sugar, a few extra drizzles of caramel sauce, or a handful of fresh sliced rhubarb for a pop of sharp contrast and color.
Side Dishes
The tangy-sweet notes of Upside-Down Rhubarb Cake with Caramel Swirls pair beautifully with a scoop of rich vanilla ice cream or a pillow of softly whipped cream. A cup of freshly brewed coffee or floral black tea makes the experience even cozier.
Creative Ways to Present
If you’re aiming for a restaurant-worthy presentation, consider serving each slice with a swoosh of extra caramel sauce on the plate, a sprinkle of toasted nuts for crunch, or even a small sprig of mint. Mini individual cakes baked in ramekins are adorable for parties and portion control.
Make Ahead and Storage
Storing Leftovers
To keep your Upside-Down Rhubarb Cake with Caramel Swirls moist and fresh, store any extra pieces in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Just be sure your cake is completely cool before storing, to avoid sogginess.
Freezing
If you want to bake ahead, this cake freezes surprisingly well! Once cooled, wrap individual slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best flavor and texture.
Reheating
For that just-baked warmth, reheat slices of Upside-Down Rhubarb Cake with Caramel Swirls in the microwave for about 15 seconds, or pop the whole cake in a low oven, loosely covered, until just warmed. A gentle reheating keeps the caramel dreamy and the cake tender.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes! Frozen rhubarb works perfectly—just thaw it completely and drain off any excess liquid before using. This keeps your caramel from becoming watery and the cake from getting soggy.
What can I use instead of sour cream?
If you don’t have sour cream, full-fat Greek yogurt makes a fine substitute and will still give you plenty of moisture and tangy flavor in the finished cake.
How do I know when the cake is done?
Your kitchen will start to smell incredible! But for accuracy, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached. If it’s still gooey, give it another few minutes in the oven.
Can I add spices to the cake?
Absolutely! A pinch of cinnamon or ginger in the batter is a wonderful way to add warm, cozy notes that complement the fruit and caramel layers. Start with 1/2 teaspoon and adjust to taste.
Is there a way to make Upside-Down Rhubarb Cake with Caramel Swirls gluten-free?
Yes, you can swap in a 1:1 gluten-free all-purpose flour blend. Be sure it includes xanthan gum or a similar binder for best results—the cake’s texture should stay just as soft and delicious.
Final Thoughts
If you’re ready for a dessert that feels both homey and spectacular, you really need to try the Upside-Down Rhubarb Cake with Caramel Swirls. Every bite will remind you why rhubarb season is worth celebrating—and why a drizzle of caramel makes everything better. There’s no better time to roll up your sleeves and bake this showstopper for someone you love!
Print
Upside-Down Rhubarb Cake with Caramel Swirls Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Upside-Down Rhubarb Cake with Caramel Swirls. A moist and tender cake topped with tangy rhubarb and sweet caramel, this dessert is a perfect treat for any occasion.
Ingredients
Rhubarb Topping:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
Cake Batter:
- 1/4 cup caramel sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Prepare the Rhubarb Topping: Melt 3 tablespoons of butter with 1/2 cup sugar in a saucepan. Cook rhubarb until softened. Pour into greased cake pan and drizzle with caramel sauce.
- Make the Cake Batter: Whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar. Add eggs, vanilla, sour cream, and milk. Gradually mix in dry ingredients.
- Assemble and Bake: Pour batter over rhubarb layer. Bake at 350°F for 40–45 minutes. Invert onto a plate after cooling for 10 minutes.
Notes
- You can use frozen rhubarb—just thaw and drain it well first.
- Add a pinch of cinnamon or ginger for a spiced variation.
- Pairs well with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
